Friday, May 10, 2013

Homemade Cinnamon Rolls

I just gave a speech to my family the other day about how we have to get back to healthy eating. We've been out of town so much lately and honestly didn't always have access to 'good' food. I went shopping and stocked up on fruits and vegetables. We've all been juicing and trying to eat lots of raw foods.
In the midst of all of this, I get the urge to bake...cinnamon rolls! I guess I can justify them because I grind my own wheat and use all quality ingredients. :) Regardless, my girls were thrilled to smell them baking in the oven! My recipe makes 2 large pans of rolls-way too many for us. We decided to package some up and deliver them to extended family. I'm happy to say I only ate 1/2 of one. That's will power my friends!

Basic Cinnamon Rolls

2 cups warm water (110 degrees)
2 Tbsp SAF yeast
1/2 cup dry milk powder
1/2 cup oil, softened butter or coconut oil
1/3 cup honey
O2 large eggs
1 Tbsp salt
6-8 cups whole wheat flour
1/4 cup gluten

Cinnamon Roll Mixture
1 cup Sucanat or brown sugar
1 Tbsp + 1tsp cinnamon
1/4 cup butter, melted

Combine yeast,  dry milk powder, gluten and 3 cups flour in a large mixer bowl.  Add water, oil and honey.  Mix well for 1-2 minutes.  Turn off mixer, cover the bowl and let the dough sponge for 10-15 minutes.  Add eggs and salt.  Turn on the mixer; add additional flour, one cup at a time, until the dough begins to clean the sides of the bowl.  Knead for only 5 minutes and keep the dough very soft and manageable.  If the dough becomes stiff while kneading, drizzle additional water as you knead.  Melt the 1/4 cup butter for the cinnamon roll mixture and set aside.  Combine the Sucanat and cinnamon in a bowl, mixing well.

Grease two 9x13 pans.  Divide the bread dough into two equal portions.  Lightly oil countertop and roll dough into a 15x20 rectangle.  Spread 2 Tbsp of melted butter over the rectangle of dough.  Sprinkle with half the cinnamon mixture.  Roll up into a jelly roll, seal the seam, and cut into 1 inch thick pieces.  Place rolls in prepared pan.  Repeat this process with the remaining dough.  Let the rolls rise in a warm area until doubled (approx 30-60 minutes).  Bake at 350 for 30-35 minutes or until browned.

To make Glazed Cinnamon Rolls:
1/2 cup butter, melted
1/2 cup brown sugar
2 Tbsp milk, plus more
2 cups powdered sugar
2 tsp vanilla

To prepare the glaze, melt the butter, sugar and milk together over medium heat.  Stir until sugar is dissolved.  Remove from heat.  Whisk in powdered sugar and vanilla. Add more milk if necessary to reach desired consistency.  Beat well.  Allow the glaze to cool slightly, then pour over cooled rolls.



Jazzmin said...

These look absolutely delicious! I bet they did smell amazing :)

I have been wanting to make cinnamon rolls from scratch to try for a long time. If I get to soon, I will use your recipe. That IS willpower to just eat a half of one! haha, I don't think I'd have that much restraint.
Thankyou for sharing these.

I hope you have a blessed and happy Mother's Day♥

affectioknit said...